Ingredients

Ingredients For the filling

• 1 tbsp butter

• 1 tbsp olive oil

• 250g/9oz leeks, washed, finely chopped

• 250g/9oz fresh asparagus, woody ends trimmed

• 120ml/4fl oz boiling water

For the pancake batter

• 100g/3½oz butter, melted

• 400g/14oz plain flour

• pinch salt

• 800ml/1â…“ pints whole milk

• 4 free-range eggs, preferably organic

• 50ml/2fl oz olive oil

• oil, for frying

For the cheese sauce

• 50g/1¾oz butter

• 50g/1¾oz flour

• 600ml/20fl oz milk

• 150g/5½oz y fenni, grated (if unavailable, substitute with cheddar)

Description

If You Can’t Find Y Fenni Cheese, You Can Add A Teaspoon Of Mustard To The Cheese Sauce For A Piquant Mustard Flavour.

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